The formation and thermal behaviour of pyropolymers based on novolak resin synthesized under carefully controlled processing conditions have been studied by various thermoanalytical techniques. A suitable reaction scheme has been proposed for the formation of these pyropolymers. Only a small (3–8%) weight loss has been observed up to 800 °C in static air. DTA curves confirmed multistage exothermic processes predominantly due to two different linkages which control their thermo/thermo-oxidative stability. Hot metal filtration (≈700 °C) in an inert atmosphere exhibited only negligible weight loss.
Authors:Purvi A. Bhatt, Arun Pratap, and Prafulla K. Jha
The size and shape effects on melting, glass transition, and Kauzmann temperatures of SnO2 nanoparticles using Lindemann's criterion have been studied. The melting temperature of SnO2 nanoparticles decreases as the size of the particle decreases. As the particle size increases, melting temperature increases and approaches to the melting temperature 1,903 K of bulk irrespective of the shape. The glass transition and Kauzmann temperatures are analyzed through the size effect on the melting temperature. The glass transition and Kauzmann temperatures decrease with the decrease in size of SnO2 nanoparticles.
Amaranth is considered to be a part of “superfood”, however, due to multiple restricting properties, its functionality in the food industry is still not explored to its fullest. The present study investigated the effect of almond gum concentration (3–10 g), temperature (50–90 °C), and quantity of water (30–70 mL) on the functional properties of amaranth starch. A central composite rotatable design (CCRD) showed that the 6.9 g of almond gum, 64.43 mL of water, and temperature maintained at 90 °C, were the optimised conditions to attain 16.77 g g−1 of swelling power, 12.97% of solubility index, and 20.13% freeze-thaw stability. Moreover, the modified amaranth starch was further employed to develop pudding as a value-added product. The findings concluded that the developed pudding using modified amaranth starch exhibited enhanced sensorial attributes due to an increase in cohesiveness, chewiness, and resilience of starch gel.